The picture is probably familiar if you read my Easter 2015 article. Indeed, this is the cheesecake I made for Easter, but I made it into individual servings. In that case, I had to do a small amount of baking to do the crust.
The recipe is for a truly no-bake cheesecake; that is because you buy the crust ready-made. I will give you the way to convert it into the individual cheesecakes in cupcake papers at the bottom of the article, so if you are interested, look for the way to do the crusts down there. For the cupcake paper version, you will need a small amount of baking for the crust.
The reason this cheesecake requires no baking is because the eggs are cooked when the curd is made; thus there are no additional eggs to be cooked with the cheesecake.
In the recipe, I use the general designation of Curd where I mean either lemon or lime curd; you will find my recipe for the curd here.
No-Bake Citrus Cheesecake
- 10 oz. Curd– either lemon or lime
- 8 oz. Cream Cheese, softened
- 2 cups Frozen Whipped Topping, thawed
- 1 9 inch graham cracker pie crust
- optional fresh berries for garnish
- Beat the Cream Cheese until it is smooth.
- Add the Curd.
At this point, I chose to optionally press the mix through a sieve. I found that mixing the curd with cream cheese does not smooth out as much as I would like it to smooth out, and there seem to be small lumps of cream cheese in the mix.
- Fold in the whipped topping
- Pour into the prepared pie crust and refrigerate 2-3 hours
- Garnish if desired with the fresh berries
For the optional garnish, you could use raspberries, or blue berries, or even slices of lemon or lime to denote the flavor of the cheesecake
To make the individual cheesecakes, you will need 18 cupcake papers and muffin cups. Then, you must make the cheesecake crust.
- 1 cup graham cracker crumbs.
- 2 Tbsp Sugar
- 3 Tbsp butter, melted
- Heat the oven to 325 degrees F.
- Mix all the ingredients together
- Press about 2 tsp of the mix into the bottom of each paper lined muffin cup.
- Bake for 6-8 minutes
- Cool completely before filling with the cheesecake mixture
I found that a quarter cup (4 Tbsp) ice cream scoop was the easiest way to measure the cheesecake mixture into the individual cupcake papers while they are still in the muffin cups.